By Good Housekeping
This
cheery cake is full of sweet, unique surprises: Tangy cream cheese
frosting takes the place of buttercream, while almond extract is used
instead of vanilla—making it equally scrumptious with or without the
cookie decoration.
Total Time:
Prep:
Level:
Easy
Serves:
24
Ingredients
- 30 to 32 Petal Cookies
- 2½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. Kosher salt
- 1¼ c. granulated sugar
- 1 c. unsalted butter
- 3 large eggs
- 1 tsp. pure almond extract
- 1 c. whole milk
- 2 package cream cheese
- 1½ c. confectioners’ sugar
- 1 yellow M&M
Directions
- After baking and decorating the cookies, heat oven to 350°F. Coat two 8 x 2-in. round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.
- In a large bowl, whisk together the flour, baking powder and salt.
- Using an electric mixer, beat the granulated sugar and 1/2 cup (1 stick) butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then the almond extract.
- Reduce the mixer speed to low and alternately add the flour mixture and the milk, mixing just until incorporated.
- Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 25 to 28 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- While the cakes are cooling, make the frosting: Using an electric mixer, beat the cream cheese and the remaining 1/2 cup (1 stick) butter until smooth. Add the confectioners’ sugar and beat until fluffy, 3 minutes.
- Place one cake on a platter and spread 1 cup frosting over the top. Top with the remaining cake. Frost with the remaining icing. Arrange the petal cookies on top to form a daisy; place the yellow M&M in the center. Serve with the remaining cookies, if desired.
